I'm feeling a little under the weather today, and whenever you feel like you have a cold, what's the ultimate comfort food? Soup. Any kind will do for me. I'm a little over the whole chicken noodle soup deal for colds, so I like alternatives. Tonight, I decided to try my hand at a recipe for Corn Chowder in my Better Homes and Gardens cookbook. I had tried this chowder at a church function and loved it. Of course, I had to try it my way.
*Spicy* Corn Chowder
adapted from BHG
3 cups frozen whole kernel corn
1 small yellow onion, chopped fine
1/2 small green pepper, chopped
1 large banana pepper, chopped
1/2 jalapeno, seeded and chopped (I used a whole jalapeno and loved it, but it was hot! you choose)
1 tbsp canola oil
2 cups water + 2 low sodium chicken bouillon cubes
1 cup frozen southern style hash brown potatoes
1 rounded tbsp cornstarch
dash of seasoned salt (I like Lawry's)
1/2 tsp black pepper
1/2 tsp garlic powder
1 1/2 cups cold milk
approx 3 slices bacon, cooked until crunchy, crumbled, drippings reserved
shredded cheddar cheese
In a large saucepan, heat bacon drippings and canola oil. Add onion and peppers and cook until tender. Add corn, potatoes, water + bouillon cubes, seasoned salt, pepper, and garlic. Bring to boiling; reduce heat and simmer, covered, stirring occasionally, about 10 to 15 minutes, or until everything is tender.
Scoop the cornstarch into a small bowl. Slowly whisk in the milk until the cornstarch is mostly dissolved. Stir into the saucepan; cook and stir until thickened and bubbly. Add the bacon crumbles and cook for about another minute. To serve, garnish with shredded cheese. Enjoy!
*Spicy* Corn Chowder
adapted from BHG
3 cups frozen whole kernel corn
1 small yellow onion, chopped fine
1/2 small green pepper, chopped
1 large banana pepper, chopped
1/2 jalapeno, seeded and chopped (I used a whole jalapeno and loved it, but it was hot! you choose)
1 tbsp canola oil
2 cups water + 2 low sodium chicken bouillon cubes
1 cup frozen southern style hash brown potatoes
1 rounded tbsp cornstarch
dash of seasoned salt (I like Lawry's)
1/2 tsp black pepper
1/2 tsp garlic powder
1 1/2 cups cold milk
approx 3 slices bacon, cooked until crunchy, crumbled, drippings reserved
shredded cheddar cheese
In a large saucepan, heat bacon drippings and canola oil. Add onion and peppers and cook until tender. Add corn, potatoes, water + bouillon cubes, seasoned salt, pepper, and garlic. Bring to boiling; reduce heat and simmer, covered, stirring occasionally, about 10 to 15 minutes, or until everything is tender.
Scoop the cornstarch into a small bowl. Slowly whisk in the milk until the cornstarch is mostly dissolved. Stir into the saucepan; cook and stir until thickened and bubbly. Add the bacon crumbles and cook for about another minute. To serve, garnish with shredded cheese. Enjoy!
